Preheat the oven to 400°F (200°C). Toss eggplant and zucchini with olive oil, salt, and pepper. Roast on a sheet pan until golden and tender, 20–25 minutes. Let cool.

In a large skillet, warm 1–2 tablespoons of olive oil. Sauté onion until translucent, about 5 minutes. Add garlic and cook for 30 seconds.

Add bell pepper and cook until softened. Stir in tomato sauce, oregano, and a pinch of red pepper flakes. Simmer for 10–15 minutes to thicken. Taste and adjust seasoning.

Prepare the ricotta layer by stirring ricotta with the egg, half the Parmesan, a pinch of salt, and black pepper. Fold in chopped, well-drained spinach or kale.

If using regular noodles, boil until al dente, drain, and drizzle briefly with oil to prevent sticking.

In a 9x13 pan, spread a thin layer of sauce, place noodles, spread half the ricotta mixture, add a layer of roasted vegetables, sprinkle mozzarella. Repeat layers of sauce, noodles, ricotta, veggies, mozzarella.

Finish with a final noodle layer, sauce, remaining mozzarella, and remaining Parmesan.

Cover tightly with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until cheese is bubbly and golden.

Let rest 15–20 minutes before slicing to hold its shape.